Wannan abincin abincin dare ne ya yi wahayi zuwa ga rago-rago na yankan rago na ɗan rago a cikin chunks don stew, duk da haka, an rago da ragon, ya shafa da gishiri na teku, barkono mai laushi mai launin ruwan kasa, da tafarnuwa mai laushi, tare da wasu sabo ne ko kuma thyme yana da kyau a can kuma, ya kuma gasa shi har sai launin ruwan kasa mai launin ruwan kasa a waje kuma mai sauƙi a cikin ciki. Tsayar da gurasa a kan gado na kayan lambu na kayan lambu yana taimakawa launin ruwan kasa da yawa kuma yana ƙin kayan lambu tare da ton na dandano nama.
Lura: Rabi na ragon rago marar lahani na aiki don abincin dare na iyali, amma jin daman jiki don cin gajiyar kafa, tare da ko ba tare da kasusuwa ba, kawai gyara lokacin dafa abinci daidai. Ga cikakken rago marar lahani, ƙidaya kimanin minti 25 da laban; don kashin nama, za ku buƙaci dafa shi tsawon kimanin minti 15 ta kowani labanin nauyin nauyi. Ƙara koyo game da Ɗan Rago Kashe a nan .
Abin da Kayi Bukatar
- 3 fam boneless kafa na rago, daura a cikin wani gasa (duba bayanin kula a sama don zažužžukan)
- 1 teaspoon lafiya gishiri a teku
- 1 teaspoon freshly ƙasa baki barkono
- 3 cloves tafarnuwa
- 2 gurasar man zaitun
- 1 teaspoon Rosemary ko
- thyme ganye (na zaɓi)
- 4 parsnips da / ko karas
- 2 fam sauran gauraye
- tushen kayan lambu (dankali, turnips, albasa, rutabagas,
- tushen seleri , da kuma kohlrabi masu kyau ne)
Yadda za a yi shi
- Sakar da rago ya bushe. A cikin karamin kwano, hada gishiri da barkono. Kwasfa da mince da tafarnuwa kuma ƙara da shi a cikin kwano tare da 1 tablespoon na man zaitun. Hada wannan a cikin manna. Mince ganye, idan kuna amfani da su, kuma kuyi aiki a cikin manna, ma. Rub da tafarnuwa manna a duk ragon, yin amfani da shi a kowane yanki ko yankunan ragon da ke raba juna. Rubuta rago a cikin gasa kuma ɗaure shi da igiya, idan ya cancanta don taimakawa ta ci gaba da siffarsa. Bari ragon ya shafe a cikin manna don akalla sa'a daya har zuwa dare, ya rufe kuma ya yi sanyi.
- Yi amfani da tanda zuwa 375F. Yayin da tanda yayi zafi, kawo rago zuwa dakin zafin jiki. Gyara da kwasfa da parsnips da / ko karas. Yanke su a cikin bariki a tsawon lokaci, yankan katsewa mai tsauri a cikin parsnips. Yi amfani game da 1 teaspoon na man zaitun don ɗauka mai ɗaukar gashi mai tushe. Shirya karas da / ko parsnips a jere a tsakiya na kwanon rufi kuma sanya rago a saman su. Gyara da kwasfa sauran kayan lambu na kayan lambu kuma ku yanke su cikin chunks. Ka shirya su a kusa da ragon, ka kwashe su tare da sauran man zaitun 1, kuma yayyafa su da sauƙi da gishiri. Sanya kwanon rufi a cikin tanda.
- Bayan kimanin minti 40, cire kwanon rufi da kuma zubar da kayan lambu a cikin ruwan inabi mai launin fata a bit. Koma zuwa tanda. Cook har sai lambun ya cika 145F tare da ma'aunin mai naman matsakaici-mai yiwuwa ko har zuwa 160F na matsakaici (ba a bada shawara don dafa ɗan rago ba, amma lambun da aka yi da kyau zai auna 170F), kimanin sa'a daya na minti 15 na yawan lokuta yankakken nama (3-pounds) (lissafta kimanin minti 25 a kowace labanin wani baƙar fata, wanda aka tara ga matsakaici-rare).
- Bari yakin ya zauna, ya rufe shi don ya dumi, don akalla minti 15 har zuwa minti 30 kafin a zana shi ko yanke shi. Wannan lokacin hutawa yana ba da gurasa don gama dafa abinci, kuma don masu juices su sake rarraba a cikin nama don ƙarar juyayi.
- Ku bauta wa, a yanka a cikin yanka, tare da kayan lambu tare.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 577 |
| Total Fat | 36 g |
| Fat Fat | 15 g |
| Fat maras nauyi | 16 g |
| Cholesterol | 159 MG |
| Sodium | 424 MG |
| Carbohydrates | 20 g |
| Fiber na abinci | 4 g |
| Protein | 42 g |